The Zwilling Pro Chef knife is one of the most remarkable knives on the market today. We have featured this knife as our best beginner chef knife and that because it is comfortable, easy to use and maintain, holds a edge for a long period of time and because of its edge shape and bolster can be easily used for rock chopping as well as straight chopping. All these qualities make this knife best for beginners but also for professionals. But because of its low maintenance compared to other knives we have agreed that this knife is best for starter chefs or home cooks that can’t be bothered daily with maintenance issues. So just get it and get on cooking.
Zwilling J.A. Henckels Company Profile
Zwilling was set as a trademark on June 13 1731 by Peter Henckels making it one of the oldest brands worldwide. The knives were registered in Solingen which is know as one of the most important knife making regions in the world. But the company is now known as Zwilling J.A. Henckels which comes from Peter Henckels son, Johann Abraham Henckels who renamed it after himself.
Because of their excellent products, with international recognition, the company moved forward to open its first shop in 1918 in berlin followed by New York in 1883 and 1884 in Vienna. In 1851 the company displayed its high quality products at the 1851 Great Exhibition at the Crystal Palace in Great Britain and won its international recognition. Since 1909 the company has opened subsidiaries in the US, Canada, The Netherlands, Denmark, Switzerland, Japan, Italy, France, Spain, China and since 2008 in Great Britain and China. Thus making it one of the oldest and biggest blade making company in the world.
Zwilling Pro Chef Knife Design
Probably one of the most interesting facts about the Zwilling J.A. Henckels Pro is its innovative design. The Pro knife blends modern design with traditional techniques which create a truly special blade. The Pro line of Zwilling knives was designed by Matteo Thun (an Italian designer) in collaboration with Zwilling. The knife looks like a traditional knife but if you look at it in detail you understand that it belongs to our modern age. Thus Zwilling combines modern technology with huge respect to tradition.
The knife consists of the traditional blade and handle but still Matteo Thun demonstrated that he can take it into the 21st century. Matteo Thun states that the first feature of the knife you see is basically no visible feature and that’s why they call it the “no design”. After looking at many professional chefs Matteo Thun and Dr. Joachim Droese (Chief Technical Officer at Zwilling) understood that the chef’s knife has to be a natural extension of a cook’s hand.
When it comes to the handle design the Zwilling pro chef knife has a traditional handle. But when you look at the bolster and blade shape you understand that it has one of the most advanced designs on the market. First thing that comes to attention is the bolster of the blade. This was probably the hardest to create as nobody else until Zwilling has designed a bolster that comes on a smooth radius from the thick part of the handle to the blade. This smooth area is where a cook naturally wants to hold a knife through the blade pinching technique. This design makes the knife fall comfortably into your hand, it makes it safer for the thumb and fingers, it’s easier to clean then full bolster knives that extend to the blade’s edge and it gives you a much improved stability.
Also the blades shape has elements of western but also Japanese knives design. The first curved part of the blade makes it very easy to use the knife for rock chopping which is a very western style of cutting ingredients. But also the straight end part of the blade allows you to easily change to a up and down cutting motion which is specific to asian styles. Thus this knife is very versatile and can be used by anyone with great ease.
Zvilling Pro Chef Knife Blade
The Zwilling Pro chef’s knife blade is made of a innovative high carbon stainless steel produced specially for the Zwilling.knives. The steel features a perfectly balanced combination of chrome and carbon which is a must in creating a blade of superior quality and hardness. The high carbon steel ensures that you receive a very sharp edge that remains sharp for a very long time. While the chrome content makes the blade rust resistant. Carbon steel knives also hold their edge for long but they are not rust and acid resistant. Thus high maintenance is needed. In this case the Zilling’s Pro blade mixes up the best of both worlds making this knife the best decision for any beginner in the kitchen.
The special steel is then forged from a single piece of steel through the SIGMAFORGE process to produce the raw knife. After the blade starts to take shape the knife is sent to a heat treatment where the blade is hardened. The temperature is raised to a specific point and immediately after it is deep cooled. This process was patented by Henckels in 1939 and it is called the FRIDOUR ice hardening process. This process is used only for Zwillings highest quality knives and results in blades with optimum non stain properties and a high edge retention.
After the knife has taken shape the blades go to the grinding process where the edge starts to take form. Then the handles are put into place and the knives are being sharpened in a 3 step process, at a 15 degree angle, which is done manually for each blade. And finally each knife has to pass a quality control in order for it to be ready for sales.
Zwilling Pro Chef Knife Bolster
As mentioned before in our design section the bolster of the Zwilling Pro chef knife is one of the most innovative designs to be used for a chef knife until now. The Pro line uses a half bolster as opposed to the classic full bolsters that extend to the blades edge. This fact gives the knife many advantages. From how it feels in your hand to the knife’s balance and even to its maintenance and cleaning.
Because of its smooth shape that comes in an angle from the handle to the blade, the knife feels very natural in your hand. Thus you can use the pinching technique in order to grip it firm in your hand without the bolster making it uncomfortable after extended use. Even though it is a half bolster, it extends a bit into the handle thus giving you a perfect balance. Also because it is partial the blade can be sharpened from the tip to the end. Thus the entire blade can be used for cutting. And last but not least because of its smooth shape with no straight edges it is very easy to clean opposed to full bolster knives that are harder to clean in between the bolster and the blade.
Zwilling Pro Chef Knife Handle
The handle of the Zwilling Pro has a classic shape. Nothing new and innovative was employed here. But it really feels comfortable in your hand because of its smooth shape. It is made out of resin which means it will last for very long and it will be very easy to clean. Also, it is set in placed by three rivets which again guarantee the handles long lasting qualities.
Zwilling J.A. Henckels Pro Chef Knife Price
The Zwilling pro chef knife is not a cheap chef knife but not a expensive one either. Probably the best comparison to this knife is the Wusthof ikon chef knife which retails at about $169 while the Zwilling Pro somewhere around $139. But when you buy a chef knife price should not be the biggest concern as you will use your knife almost 90% of your cooking time. Most important your chef knife should feel comfortable in your hand and this one does. So take a informed decision and get what is best one for you. Or, as Dr. Joachim Droese says “The bitterness of poor quality remains long after the sweetness of low prices”.
Rate This Review
Zwilling Pro Chef Knife
Did you ever use the Zwilling Pro Chef Knife? If you did we would love to hear your experience with the knife. Rate and comment.
For the last 40 years, I have used a 10-inch Zwilling chef’s knife similar to today’s Professional “S.” I recently added a Pro 7-inch chef’s knife thinking it would be easier for my wife to handle. While there is nothing wrong with the new Pro design – indeed, it makes using a pinch blade grip easier – I find the transition requires a bit of re-learning. In particular, the difference in the shape of the blade make it necessary to change the rocking motion I typically use. I feel that if I was starting out, this is the design I would pick and I would recommend the Pro for “beginners” getting their first quality chef’s knife.
I have purchased a set of Henkel, made by Zwilling, 15 knifes set
( $279 plus CA Tax) at Bed Bath and Beyond, and 5 months later 3 of 15 knifes got rusted (!)
I went to BBB, and they said they have 90 days return policy and can’t accept the return.
I called Zwilling, and after two weeks of communication they Only offered me to replace the set. I said I am not interested to get that kind of quality product and get more rust to my food, the rep said There is Nothing they can do but replace the set.
This company Does Not stand by its product, and the customer service is there just to keep dragging you, so you get exhausted and drop it.
What a waist of the time and money!